Vegan Creamy Tomato Basil Soup

• Vegetarian

• Produce

  • 1/2 cup Basil, fresh leaves
  • 1 Carrot, large
  • 3 cups Cauliflower
  • 1 large stalk Celery
  • 1 tbsp Garlic, fresh
  • 1/2 cup Onion
  • 2 15-ounce cans Tomatoes

• Canned Goods

  • 1 Vegetable bouillon cube (1/2 tablespoon

• Baking & Spices

  • 1 Sea salt and black pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Cashews

• Dairy

  • 1 Parmesan cheese

• Liquids

  • 3 3/4 cup Water

Found on vitamin-sunshine.com

Description

Ingredients

• 3 cups cauliflower, roughly chopped
• 1/4 cup cashews, soaked overnight
• 3/4 cup water
• 1/2 tablespoon olive oil
• 1/2 cup onion, chopped
• 1 tablespoon fresh garlic, minced
• 1 large stalk celery, chopped
• 1 large carrot, peeled and chopped
• 2 15-ounce cans diced tomatoes
• 3 cups water
• 1 vegetable bouillon cube (1/2 tablespoon)
• 1/2 cup fresh basil leaves, plus more to garnish
• sea salt and black pepper, to taste (optional)
• parmesan cheese, garnish (optional)

Directions

• Soak cashews in water overnight. Drain when ready to use. If there isnt time for this step, soak cashews in boiling water for 1 hour and drain to use.
• Add cauliflower to a steamer, and steam over medium high heat for 15 minutes.
• In a blender, add steamed cauliflower, soaked cashews, and 3/4 cup water. Process until a very smooth cream is formed. Set aside.
• In a saucepot, add olive oil and onion and garlic, and saute for 5 minutes until lightly browned.
• Add chopped carrots and celery, and saute another few minutes, then add diced tomatoes, water, and vegetable bouillon . Bring back to a boil, and then simmer on medium heat for 20 minutes.
• Reserve 1/2 cup of the cream, then add tomato soup to the blender, and process until very smooth.
• Return soup to pot, mix in fresh basil, and season with sea salt and black pepper to taste.
• Garnish soup with cream, and then add extra fresh basil and a sprinkling of parmesan cheese if desired.